Sous Vide Medium-Rare Steak
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 1
1 (8- to 12-ounce) boneless tenderloin, ribeye, or strip steak
Kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil or vegetable oil
Set the Anova Sous Vide Precision Cooker to 130ºF (54.4ºC).
Generously season the steak with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels.
Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the steak and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.